Sweet, savory, smoky, and ridiculously good on burgers, sandwiches, and just about anything that needs a little extra something.

Ingredients

• 1 lb. thick-cut bacon
• 1 large onion, coarsely chopped
• ½ cup brown sugar
• ½ cup water
• ⅓ cup strong brewed coffee
• 1 tbsp balsamic vinegar (optional)
• 1 tbsp molasses (optional)

Directions

1. Cut bacon into ½-inch pieces. Cook in a large sauté pan until cooked through but still chewy; a few crispy bits are fine. Remove bacon and set aside.
2. Pour off the bacon drippings, leaving about 1 tablespoon in the pan. Add onion and cook 8–10 minutes.
3. Reduce heat, stir in the brown sugar, and add molasses now if using. Cook gently, stirring as needed, until onions are caramelized, about 20 minutes.
4. Return bacon to the pan. Add coffee and water. Increase heat to medium and cook, stirring occasionally, 20–30 minutes, until thick, syrupy, and jam-like.
5. Remove from heat and stir in balsamic vinegar if using. Transfer to a jar while still warm enough to spoon easily. Refrigerate promptly.

Laura’s Tip

Don’t let the bacon jam cool too long in the pan—it hardens as it cools. If that happens, gently reheat it until it softens enough to transfer to a jar. Don’t ask me how I know this.

Make It Your Own

Want to play with the flavor? Try 1 tsp dry mustard powder, ¼ cup sherry wine, or ¼ cup apple cider vinegar. The molasses and balsamic are optional, too. If adding extra liquid, cook until the jam thickens again.

Storage Note

This is a refrigerator jam, not a shelf-stable canned jam. Cool promptly, refrigerate in a covered container, and do not store it in the pantry.

Featured Pampered Chef Products

• 4.5-Qt. Stainless Steel Sauté Pan
• 12″ x 18″ Composite Cutting Board
• 9″ x 13″ Composite Cutting Board
• Measuring Cup Set
• Small Mix ‘N Scraper